Take each pork chop and from the thin (tail end) cut off the meat to expose the bone (this will create an easy ‘hand held' chop to BBQ). Cut the ‘tail' meat into small pieces, add the spice, cover and leave until required.
Place chops in a large shallow bowl and add to them the smoothie or juice, orange and garlic. Mix well together, cover and place in the fridge for 2-3 hours (if you have time).
Meanwhile heat the BBQ, make sure the coals are hot and ‘grey' before you start cooking. Alternatively if it starts to rain preheat the grill!
Remove chops from the juice and pour into a small pan. Boil the juice for about 10 minutes so that it's thoroughly heated through and reduced slightly. Cook chops for about 12-16 minutes until browned and cooked through, but still juicy. If the outside of the meat starts to catch, cover with foil and adjust the grid height to move away from the heat to slow down the cooking.
Take ‘tail' pieces and either cook on the BBQ in a small foil dish with a little oil or cook inside on the hob, cook until really crispy, golden and well cooked.
To make Mojo, mix together the mango, orange and mint. Serve the chops with spicy ‘tails' and fruity mojo.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.